Thread: Grill It

Ok, so we have an outdoor smoking thread, an outdoor convection cooker thread, a southwestern cooking dish thread, a dutch oven cooking thread. I thought it was about time we get a plain old "Grilling" Thread going....

Grilling using propane, gas or charcoal is the most often used method for quick outdoor cooking. Especially during the summer, I try to cook on the grill as often as possible. When I don't want to mess with charcoal or my smoker, I just fire up my grill. It's quick and has limited cleanup.

So for the purpose of this thread, please let us know:

1. What type of grill you use and why.

2. Share some grilling experiences and/or recipes with us.

I currently have the WSM and a POS gasser I bought a few years ago from Accademy Sports. I grilled some steaks the other night over the charcoal bowl of the WSM with some RO lump. WOW. Forgot how good food tastes over charcoal. Giving the gasses to my sister in law and gettin a Weber Performer. Going strickly charcoal.

I have a Weber Genesis Silver natural gas grill. It's a 3 burner grill and also has a side burner. I have a natural gas line hookup out on my deck, so I don't have to worry about ever refueling a propane tank. Not sure of the differences if any between propane and natural gas, but I've been happy with the gas.

This is a picture of my grill model below...



To me, the difference in taste between a gas and charcoal cook isn't much. The smoke taste comes from wood, not charcoal, but that's a discussion for a different thread. IMO, the way to achieve a perfect grill is all about temperture control, seasoning and accurate cook times. The easy start-up, easy temperture control and easy clean-up makes the grill an ideal choice for everyday outdoor cooking.

Just last night I cooked burgers and corn on the cobb on the grill. Total cook time was 10 minutes!

Burgers:

Makes 2 patties:
1lb ground meat. (75/25)
Seasoned with BBQ 3000 (seasoning from Penzy's Spices)
Salt & Pepper
A few shakes of A1 Steak Sauce
2 TSP of Water (the water keeps the burgers super moist.)
Mix ingredients and form burgers.
Cook over direct medium heat for 10 minutes, turning once.

The burgers turned out excellent. Very moist and flavorful. 10 minutes over medium heat produces a medium temperatured burger. I melted a slice of munster and cheddar on each burger to finish them off. I also made sure to grill the buns. Hellman's Mayo, a fresh tomato slice and iceberg topped the finished product.

Corn on the Cobb:

Peel husk and silk.
Slather melted butter and seasoning over corn.
Grill over direct medium heat for 10-12 minutes.

There is another method I use to cook with the husks still on, but that involves soaking for at least 30 minutes and sealing the husks back up after buttering/seasoning the insides. I was too hungry to do this and instead opted for the husked corn and quicker option. The corn was tender and yielded great grill marks. I also almost didn't need additional butter after the corn was done! Very flavorful.

That's a good looking grill. I'll probably regret getting rid of the gasser, but this particular one I just hate useing. We'll see. I may change my mind again.

Originally Posted by stimpson

That's a good looking grill. I'll probably regret getting rid of the gasser, but this particular one I just hate useing. We'll see. I may change my mind again.

Well Stimpson, I know your a Weber man like me and love the WSM. IMO, you can't go wrong with any Weber grill. I'd imagine if you tried a Weber gasser and compared it to the "Academy Sport's" one you have, you may grill more often...

I'm sure I would. I use it a lot because I love to grill, but it's pretty neglected. I tried to keep it some what clean but it was a losing battle. If I do ever buy a new gasser, it will be a Weber.

Ninety percent of the time I use my Weber Performer. I have the gray model pictured below. I probably use it 3-4 days a week.

I buy mesquite hardwood charcoal for quick grilling, and 100% oak briquettes for longer indirect heat.

Cool. Where did you get a grey one?

When it comes to corn on the cob...arguably, I think the best way to grill it is to take the cob, husk and all, and throw it on the grill just like that, and leave it there until the husk starts getting burnt. Peal the husk back to a handle (cooling a bit in the process), butter it up and eat.

You see, the husk retains a lot of moisture, and thanks to evolution the corn cob has evolved to withstand lighteningstrikes in open fields. Throwing a cob on the grill husk and all is nothing! lol...the moisture in the husk steams the cob with its own natural dew and by the time the husk starts drying out and burning...the corn is done...